Four ways blue foods can help achieve food system ambitions across nations
Blue foods, sourced in aquatic environments, are important for the economies, livelihoods, nutritional security and cultures of people in many nations. They are often nutrient rich, generate lower emissions and impacts on land and water than many terrestrial meats, and contribute to the health, well...
| Autores principales: | , , , , , , , , , , , , , , , , , , , , , , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Nature Publishing Group
2023
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/135132 |
| _version_ | 1855521213638508544 |
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| author | Crona, Beatrice I. Wassénius, Emmy Jonell, Malin Koehn, J. Zachary Short, Rebecca Tigchelaar, Michelle Daw, Tim A. Golden, Christopher D. Gephart, Jessica A. Allison, Edward H. Bush, Simon R. Cao, Ling Cheung, William W. L. DeClerck, Fabrice A.J. Fanzo, Jessica Gelcich, Stefan Kishore, Avinash Halpern, Benjamin S. Hicks, Christina C. Leape, James P. Little, David C. Micheli, Fiorenza Naylor, Rosamond L. Phillips, Michael Selig, Elizabeth R. Springmann, Marco Sumaila, U. Rashid Troell, Max Thilsted, Shakuntala H. Wabnitz, Colette C.C. |
| author_browse | Allison, Edward H. Bush, Simon R. Cao, Ling Cheung, William W. L. Crona, Beatrice I. Daw, Tim A. DeClerck, Fabrice A.J. Fanzo, Jessica Gelcich, Stefan Gephart, Jessica A. Golden, Christopher D. Halpern, Benjamin S. Hicks, Christina C. Jonell, Malin Kishore, Avinash Koehn, J. Zachary Leape, James P. Little, David C. Micheli, Fiorenza Naylor, Rosamond L. Phillips, Michael Selig, Elizabeth R. Short, Rebecca Springmann, Marco Sumaila, U. Rashid Thilsted, Shakuntala H. Tigchelaar, Michelle Troell, Max Wabnitz, Colette C.C. Wassénius, Emmy |
| author_facet | Crona, Beatrice I. Wassénius, Emmy Jonell, Malin Koehn, J. Zachary Short, Rebecca Tigchelaar, Michelle Daw, Tim A. Golden, Christopher D. Gephart, Jessica A. Allison, Edward H. Bush, Simon R. Cao, Ling Cheung, William W. L. DeClerck, Fabrice A.J. Fanzo, Jessica Gelcich, Stefan Kishore, Avinash Halpern, Benjamin S. Hicks, Christina C. Leape, James P. Little, David C. Micheli, Fiorenza Naylor, Rosamond L. Phillips, Michael Selig, Elizabeth R. Springmann, Marco Sumaila, U. Rashid Troell, Max Thilsted, Shakuntala H. Wabnitz, Colette C.C. |
| author_sort | Crona, Beatrice I. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Blue foods, sourced in aquatic environments, are important for the economies, livelihoods, nutritional security and cultures of people in many nations. They are often nutrient rich, generate lower emissions and impacts on land and water than many terrestrial meats, and contribute to the health, wellbeing and livelihoods of many rural communities. The Blue Food Assessment recently evaluated nutritional, environmental, economic and justice dimensions of blue foods globally. Here we integrate these fndings and translate them into four policy objectives to help realize the contributions that blue foods can make to national food systems around the world: ensuring supplies of critical nutrients, providing healthy alternatives to terrestrial meat, reducing dietary environmental footprints and safeguarding blue food contributions to nutrition, just economies and livelihoods under a changing climate. To account for how context-specifc environmental, socio-economic and cultural aspects afect this contribution, we assess the relevance of each policy objective for individual countries, and examine associated co-benefts and trade-ofs at national and international scales. We fnd that in many African and South American nations, facilitating consumption of culturally relevant blue food, especially among nutritionally vulnerable population segments, could address vitamin B12 and omega-3 defciencies. Meanwhile, in many global North nations, cardiovascular disease rates and large greenhouse gas footprints from ruminant meat intake could be lowered through moderate consumption of seafood with low environmental impact. The analytical framework we provide also identifes countries with high future risk, for whom climate adaptation of blue food systems will be particularly important. Overall the framework helps decision makers to assess the blue food policy objectives most relevant to their geographies, and to compare and contrast the benefts and trade-ofs associated with pursuing these objectives. |
| format | Journal Article |
| id | CGSpace135132 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Nature Publishing Group |
| publisherStr | Nature Publishing Group |
| record_format | dspace |
| spelling | CGSpace1351322025-12-08T10:29:22Z Four ways blue foods can help achieve food system ambitions across nations Crona, Beatrice I. Wassénius, Emmy Jonell, Malin Koehn, J. Zachary Short, Rebecca Tigchelaar, Michelle Daw, Tim A. Golden, Christopher D. Gephart, Jessica A. Allison, Edward H. Bush, Simon R. Cao, Ling Cheung, William W. L. DeClerck, Fabrice A.J. Fanzo, Jessica Gelcich, Stefan Kishore, Avinash Halpern, Benjamin S. Hicks, Christina C. Leape, James P. Little, David C. Micheli, Fiorenza Naylor, Rosamond L. Phillips, Michael Selig, Elizabeth R. Springmann, Marco Sumaila, U. Rashid Troell, Max Thilsted, Shakuntala H. Wabnitz, Colette C.C. climate change economic systems fish health livelihoods nutrition rural communities seafoods policies food systems blue foods Blue foods, sourced in aquatic environments, are important for the economies, livelihoods, nutritional security and cultures of people in many nations. They are often nutrient rich, generate lower emissions and impacts on land and water than many terrestrial meats, and contribute to the health, wellbeing and livelihoods of many rural communities. The Blue Food Assessment recently evaluated nutritional, environmental, economic and justice dimensions of blue foods globally. Here we integrate these fndings and translate them into four policy objectives to help realize the contributions that blue foods can make to national food systems around the world: ensuring supplies of critical nutrients, providing healthy alternatives to terrestrial meat, reducing dietary environmental footprints and safeguarding blue food contributions to nutrition, just economies and livelihoods under a changing climate. To account for how context-specifc environmental, socio-economic and cultural aspects afect this contribution, we assess the relevance of each policy objective for individual countries, and examine associated co-benefts and trade-ofs at national and international scales. We fnd that in many African and South American nations, facilitating consumption of culturally relevant blue food, especially among nutritionally vulnerable population segments, could address vitamin B12 and omega-3 defciencies. Meanwhile, in many global North nations, cardiovascular disease rates and large greenhouse gas footprints from ruminant meat intake could be lowered through moderate consumption of seafood with low environmental impact. The analytical framework we provide also identifes countries with high future risk, for whom climate adaptation of blue food systems will be particularly important. Overall the framework helps decision makers to assess the blue food policy objectives most relevant to their geographies, and to compare and contrast the benefts and trade-ofs associated with pursuing these objectives. 2023-04-06 2023-12-07T18:55:39Z 2023-12-07T18:55:39Z Journal Article https://hdl.handle.net/10568/135132 en Open Access Nature Publishing Group Crona, Beatrice I.; et al. 2023. Four ways blue foods can help achieve food system ambitions across nations. Nature 616: 104-112. https://doi.org/10.1038/s41586-023-05737-x |
| spellingShingle | climate change economic systems fish health livelihoods nutrition rural communities seafoods policies food systems blue foods Crona, Beatrice I. Wassénius, Emmy Jonell, Malin Koehn, J. Zachary Short, Rebecca Tigchelaar, Michelle Daw, Tim A. Golden, Christopher D. Gephart, Jessica A. Allison, Edward H. Bush, Simon R. Cao, Ling Cheung, William W. L. DeClerck, Fabrice A.J. Fanzo, Jessica Gelcich, Stefan Kishore, Avinash Halpern, Benjamin S. Hicks, Christina C. Leape, James P. Little, David C. Micheli, Fiorenza Naylor, Rosamond L. Phillips, Michael Selig, Elizabeth R. Springmann, Marco Sumaila, U. Rashid Troell, Max Thilsted, Shakuntala H. Wabnitz, Colette C.C. Four ways blue foods can help achieve food system ambitions across nations |
| title | Four ways blue foods can help achieve food system ambitions across nations |
| title_full | Four ways blue foods can help achieve food system ambitions across nations |
| title_fullStr | Four ways blue foods can help achieve food system ambitions across nations |
| title_full_unstemmed | Four ways blue foods can help achieve food system ambitions across nations |
| title_short | Four ways blue foods can help achieve food system ambitions across nations |
| title_sort | four ways blue foods can help achieve food system ambitions across nations |
| topic | climate change economic systems fish health livelihoods nutrition rural communities seafoods policies food systems blue foods |
| url | https://hdl.handle.net/10568/135132 |
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